RecipesSide DishesDairyRice · Grains · Pasta

Roasted Tomatoes with Blue Cheese

Name: Roasted Tomatoes with Blue Cheese
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 4 large or 6 medium beefsteak tomatoes; 1/4 cup olive oil; 3/4 cup plain breadcrumbs; 3/4 cup blue cheese; 2 tablespoons chopped fresh basil; 2 cloves garlic (finely chopped); salt and freshly ground black pepper to taste

Ronnie Fein • Oct 3, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Tomatoes with Blue Cheese

Prep Time 10

Cook Time 18

Total Time 28

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Servings

Ingredients

4 large or 6 medium beefsteak tomatoes
1/4 cup olive oil
3/4 cup plain breadcrumbs
3/4 cup blue cheese
2 tablespoons chopped fresh basil
2 cloves garlic finely chopped
salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400 degrees. Cut the tomatoes in half. Remove the flesh and seeds and spoon into a bowl. Brush the outside surfaces of the tomatoes with some of the olive oil. Add the bread crumbs, cheese, basil and garlic to the tomato flesh and seeds. Add the remaining olive oil and salt and pepper to taste. Spoon the mixture into the tomatoes. Place the filled tomatoes on a cookie sheet. Bake for 18-20 minutes or until the tomatoes are tender and the stuffing is golden brown. Serve hot or at room temperature.

Category: RecipesSide Dishes

Holidays: HanukkahNew Year'sShavuotYom Kippur

Diets: DairyRice · Grains · Pasta

Styles: Cook For A CrowdQuick & Easy

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.